Kat’s Beef Beetroot & Parsnip Stew served with Maple Brussel Sprouts & Crunchy Roast Potatoes

Beef Stew Ingrediants

1 x Leeuwin Beef Rump steak cubed (approx 800g)

2 x onions diced roughly (Manjimup fruit & veg)

1 x Large beetroot diced (Mammone’s fruit & veg or Manji fruit & veg)

2 x parsnip diced (Manji Fruit & veg)

1/2 finely chopped chilli (MR chilli man or Manji F&V or Greenman)

Olive oil – a big dollop, the more the merrier (Uralba Eco Fram, Agonis Ridge or Greenman)

Fresh thyme, sage & 3 fresh or dry bay leaves (Oasis Hydro or your garden)

1 cup local red wine

1 x container (600ml)of beef stock (Kitchen on the Cape) and another 400ml of water

Tubb’s Roasted garlic salt to taste

Fresh Italian parsley chopped (Mammones’, Oasis or your own garden)

Method

In a heated saute’ pan (that has a lid), put approx 2 tablespoons of olive oil… the add the onions, brown/caramelise the onions add the chilli in the last few minutes of browning onions.

Then add the cubed beef (no need to flour). Cook the beef and onions down for about ten minutes on a medium heat.

Add the diced parsnip and beetroot and cook down for another 5 minutes…. then add the wine… simmer for another 5 or so minutes…. Then add the fresh herbs and the stock, the Tubb Roasted garlic salt to taste (approx teaspoon) and the water.

Put the heat on as low as you can;  put the lid on and simmer…. for 3 hours, checking every now and then to see if any more liquid is required. This can also be put in the oven for 3 hours on 160C. The meat will melt in your mouth! When serving, make sure the seasoning is good and sprinkle with fresh parsley.

Crispy Roast potatoes

1 kg of Peter Horne’s organic Potatoes or Carter’s potatoes when available

Extra Virgin Olive oil (Greenman, Agonis Ridge or Uralba Eco Farm)

TUBB Roasted Garlic salt.

Method-

Cut the potatoes to a similar size and boil till soft; drain well.

Then put cooked potatoes into a baking dish, smash them up a bit and then drizzle with lots of good olive oil making sure all potatoes are covered… sprinkle with salt and then roast (oven on 200C) till crispy.

Brussell Sprouts with Maple

Ingredients are Brussell sprouts (from Manji Fruit & Veg)

Olive oil (2 table spoon)

Butter – a dollop

REAL maple syrup. – a big dollop

Method-

Cut your brussell sprouts in half.

When the stew and potatoes are ready put your frypan on a hot flame, and when pan is sufficiently hot add oil and butter…. immediately add your halved brussell sprouts and move them around constantly…. we are stir frying and trying to get them carameilsed on the outside yet beautifully cooked on the inside (they should remain a good green).

Then in the last minutes of stir-frying them ad a good dash of maple syrup… a couple of minutes of constant moving and then they will be done. (Essential is a hot flame and constant movement.)

Serve all together….. Enjoy this totally locavore meal! Everything was from the Margaret River Farmers Market (beside the herbs from my garden and the maple syrup [IGA]).

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